This refreshing sorbet-like dessert requires the flesh of juicy, ripe mangoes and provides a tangy finish to this Mexican-inspired menu.

Chop the mangoes roughly into chunky pieces and put in a food processor with the lime zest. Process until completely smooth – about 1–2 minutes – stopping the machine to scrape down the sides with a rubber spatula as needed. Transfer the purée to a medium bowl and add the water and lime juice. Stir with a large spoon to combine.

Pour the purée into a 20 x 20cm metal baking tray or any metal tray of a similar size that will fit into your freezer. (This size works best because it provides a large surface area, which helps speed up the freezing process.)

Put the purée into the freezer and stir every 30 minutes, being sure to scrape the ice crystals off the sides and into the middle of the pan, until the mixture is too frozen to stir – this should be about 3 hours, depending on how cold your freezer is. Use a large dinner fork to stir and scrape and break up the ice crystals.

When you’re ready to serve the granita, scoop it into chilled glasses or bowls (if it has been in the freezer overnight, you may need to take it out 10 minutes beforehand to allow it to soften slightly). I like to spoon a few passion fruit seeds on top of each serving.